INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES

Abstract

ABSTRACT Ground beef patties were formulated with 20% fat, formed on a pattie machine at 113g each (4/lb) and frozen either by liquid nitrogen or liquid carbon dioxide in a cryogenic tunnel at ‐74°C or by a walk‐in mechanical freezer at ‐29°C. Composition, TBA numbers, shrinkage and taste panel scores evaluated at 0, 30, 60, 90 and 120 days after manufacture showed a significant reduction in quality for the mechanically frozen patties when compared with the cryogenic methods. There was no difference between liquid nitrogen and liquid carbon dioxide for quality retention by ground beef patties.